Figasa Bread

Last month, I flew down to Dallas with Jared’s two sisters, Jordan of Oh Happy Day and Gabby of Design Mom, to shoot a really fun video with Wolf Cooking Appliances. They have a great campaign around reclaiming the kitchen, making time for cooking and the importance of family dinners. In the video we talk a lot about our own family traditions, some thoughts on how family meals happen in our homes, and our go-to recipes. We’re also cooking together and discussing some Stanley family recipes we love like burnt butter pasta, steamed artichokes, and figasa bread from their Grandma Daisy.

Figasa is essentially foccacia bread, but his grandmother came from a part of Italy up in the mountains that called it figasa. Instead of olive trees, they raised cattle, so instead of olive oil the figasa has butter. Lots of butter. Which is never a bad switch in my opinion. It’s a really easy recipe that’s great with fresh pasta and makes for delicious leftover sandwich bread.

Check out the video below:

This post was brought to you by Wolf. The opinions and ideas expressed here are my own.

And here’s the recipe:

Grandma Daisy’s Figasa Bread

1 3/4 c lukewarm water
2 t salt
1 pkg of yeast
1 T sugar
3-4 cups flour
1 cube butter
2-5 cloves crushed garlic
chopped scallions
Dissolve yeast in water. Add salt, sugar, garlic, flour and mix well. The dough should be sticky like biscuit dough. Cover and let rise till double (about an hour).
Spread in large jelly roll/cookie pan to edges. Take fingerfuls of butter and poke into dough 1-2′ apart, all the way to the bottom. salt dough. Let rise 1-2 hours. Bake at 350 for 30 minutes.
Throw chopped scallions (or other herbs like rosemary) on top for the last 10 minutes of baking if you’d like. Or just more butter!
NOTE: If you want to expedite the process you can add 2 packages of yeast. In that case you can just let the dough sit for a few minutes, roll onto the pan and then let rise for an hour.


I am so happy to see this. My husband is a cousin to Gabby and Jordan… their mother used to make this when he would visit. I make the traditional one… and he always comments that it is “not like Aunt Donna’s”… I never knew why… now I know…its the butter! Thank you!!

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